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Marl, stone and limestone
Manual with entire grapes on press. Champenois pressing.
Traditional method without malolactic fermentation then ageing during 12 months.
A nice and fine foam, characteristic aromas of Pinot Auxerrois with a nice balance.
Aperitif or during all a meal.
8° to 10°
2 to 5 years
ALCOHOL VOLUME: 12,5 °
TOTAL ACIDITY: 4,5 g/L
RESIDUAL SUGAR: 9,5 g/L